Ingredients
1 chicken (desired size), or
3 chicken breasts,skin/boned
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, minced
2 can cream soup (10oz cans)
20 oz white wine
1 cup button mushrooms
2 tbsp parsley, chopped
1 tsp thyme
1 salt and pepper to taste
Directions
Any cream soup will do, although cream of mushroom is best.
Remove skin from chicken, bone, and cube into bite-size pieces. Bones
may be left in if desired. Skinless, boneless chicken breasts may be
used if dark meat is not desired.
Coat chicken pieces in flour. Brown coated pieces in oil in a large
frying pan. Remove browned chicken to a large casserole dish.
Saut, onion and garlic in same frying pan that was used for chicken.
Add soup and wine (note wine is used to dilute the condensed soup
instead of water). When well mixed add to the chicken casserole.
Add chopped parsley and mushrooms. Small button mushrooms would be
best for size.
Note: if sauce is too thick dilute with chicken stock or wine.
Place casserole in 350F oven for about 1 hour, or until chicken is
completely cooked.
Serve in puff pastry cups with rice, pasta or mashed potatoes.
Servings: 4 servings
Coq Au Vin - White Recipe brought to you by Recipe Ideas
Categories: Wine Recipes
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, at least as far as the Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius also describes how the Romans made use of a good variety of spices, including some familiar names such as bay, mint and parsley. Over the succeeding few centuries, the rich and powerful families of the West competed with each other to serve up the best banquets, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down popular recipes of the day. When we get to the 20th century, cookery books are in high demand, due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Coq Au Vin White recipe.
